Seasoned olives, sun-dried tomatoes , satureja and pomegranate molasses dip

, pickled green pepper, chopped chili and roasted red chili with confit garlic

Fresh Beet Salad 59

plums, pecans, mint, ginger, pomegranate vinaigrette and St. Mohr cheese bruleed

, tomato, cucumber, onion, red cabbage, feta cheese, peanuts, croutons with mustard aioli dressing

Herb Salad 49

parsley, mint, coriander, red onion, almonds, olive oil, lemon and tahini

cooked in butter and sugar, served alongside carrots cooked in apple brandy and dates honey to a jam

dashe with honey, sea salt and crispy sage leaves

garden vegetables, red chili, tarama and herbs, seasoned with olive oil, preserved lemons, salt and pepper

crème, onions, dill, radishes and vegan caviar